Quinoa-Pumpkin Seed Granola
ACTIVE: 20 minutes TOTAL: 40 minutes
This hearty granola, is packed with protein-rich whole-grain quinoa, dried fruit, nuts
and seeds. Try it over applesauce; atop sliced bananas with yogurt; over baked apple
slices with milk and maple syrup or honey; just enjoy it plain.
¾ cup uncooked quinoa
½ cup raw pumpkin seeds (pepitas)
½ cup whole and/or slivered almonds
¼ cup flaxseed
¼ cup honey
2 tablespoons canola oil
1 teaspoon ground cinnamon
½ teaspoon coarse salt
¾ cup dried cherries, cranberries, golden raisins and/or snipped dried apricots
1. Preheat oven to 350°F. In a large bowl, combine quinoa, pumpkin seeds, almonds and
flaxseed. In a small microwave-safe bowl, heat honey on High for 20 seconds. Stir in oil,
cinnamon and salt. Pour honey mixture over quinoa mixture; toss to coat. Spread in a
15x10x1-inch baking pan.
2. Bake, uncovered, 20 minutes or until golden, stirring twice. Stir in dried fruit. Cool for
15 minutes in the pan. Spread out on foil. Cool completely, breaking up any large pieces.
Transfer to an airtight container to store. Store up to 2 weeks in the refrigerator.
Calories 191, Fat 11g (sat 1g), Cholesterol 0mg, Fiber 3g, Total sugars 11g, Protein 6g,
Sodium 94mg, Potassium 211mg.